1. Place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute until the asparagus is crisp-tender, 4-6 minutes. Remove from the pan and set aside.

2. In the same pan, add remaining 2 tablespoons butter and add shrimp. Season with salt and pepper, cook 1-2 minutes on one side.

3. Add the minced garlic, Italian seasoning, and onion powder. Stir to combine and flip the shrimp to cook on the opposite side.
Cook for 1 minute then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

4. Push shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the shrimp and asparagus. Allow reheating for 1-2 minutes. Remove from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve the shrimp and asparagus immediately, enjoy! By 📸 @eatwell101